Larney sarmie?
JAMMY EGG TOASTIE
“I don't usually like my eggs runny, but TASTE’s editor Kate Wilson does, so this recipe's really for her! Wasting precious bacon fat is never a good idea, so be sure to let the bread soak up all that flavour.”
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
free-range eggs 4
canola oil 1 T
streaky bacon 200 g, sliced
ciabatta 1 loaf
white Cheddar 200 g, sliced
sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C. Place the eggs in a saucepan and cover with cold water. Place Heat the canola oil in a pan and fry the bacon over a medium heat until crispy. Slice the ciabatta into 8 slices and toast on one side in the bacon fat until golden. Transfer to a baking tray and cover the toasted side on the bread with the cheese. Place the bread in the oven until the cheese is bubbling. While hot, top with the bacon and egg, close to make a sandwich and season.
